Introduction

These classic butter cookies are rich, buttery, and perfectly crisp around the edges with a tender center. They’re easy to pipe into elegant swirls and optionally dipped in chocolate for an extra special treat. Perfect for holiday baking or any time you crave a buttery, melt-in-your-mouth cookie.

The image shows a close-up of round cream-colored cookies with a soft, swirled texture on top. Each cookie is half dipped in smooth dark chocolate, some decorated with small, colorful round sprinkles. Several cookies have bite marks, showing a crumbly inside. The cookies are placed closely together on a white marbled surface. A woman's hand holds one cookie at the edge of the frame, adding a sense of interaction. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (226 g) unsalted butter, softened
¾ cup (150 g) granulated sugar
1 large egg yolk
2 teaspoons vanilla extract
¼ teaspoon salt
2 cups + 2 tablespoons (265 g) all-purpose flour

For Chocolate (optional)

1 cup (170 g) dark chocolate chips
½ teaspoon vegetable shortening
Nonpareil sprinkles (optional)

Instructions

Step 1: Preheat your oven to 375°F (190°C).
Step 2: In a large bowl or the bowl of a stand mixer, beat the softened butter and sugar together with an electric mixer until creamy and well combined.
Step 3: Add the egg yolk, vanilla extract, and salt. Beat well, scraping down the sides and bottom of the bowl to ensure everything is incorporated.
Step 4: With the mixer on low speed, gradually add the flour until fully combined. Pause occasionally to scrape the bowl to mix thoroughly.
Step 5: Fit a large piping bag with an Ateco 827 piping tip and fill it with half the cookie dough.
Step 6: Pipe the cookies onto an ungreased, unlined cookie sheet in swirl shapes. Bake in the preheated oven for 10-12 minutes, or until the cookie edges start turning golden brown.
Step 7: Let the cookies cool on the sheet for 10 minutes, then transfer to a wire rack to cool completely.
Step 8: To prepare the chocolate dip, melt chocolate chips and shortening together in a microwave-safe bowl in 20-second intervals, stirring until smooth.
Step 9: Dip cooled cookies in the melted chocolate and place them on wax paper. Decorate with sprinkles if desired. Chill for about 15 minutes to set the chocolate.

Tips & Variations

If you don’t have the Ateco 827 tip or if the dough feels too stiff to pipe, drop rounded tablespoons of dough onto the baking sheet and press with a fork to create a criss-cross pattern.
Make sure to measure flour properly by spooning it into the cup and leveling it off to avoid over-measuring, which can make the dough too stiff.
For easier piping, try warming the dough slightly in your hands before piping or add a splash of milk to loosen the dough, though this may affect richness.

Storage

Store butter cookies in an airtight container at room temperature for up to 2-3 weeks. If dipped in chocolate, keep them in a cool place. Reheat is generally not necessary; enjoy them fresh or at room temperature.

How to Serve

A close-up view of round cookies with a soft cream color and swirled texture, each partially dipped in smooth dark chocolate. Some cookies have colorful round sprinkles on the chocolate parts, while others do not. The cookies are arranged closely together on a white marbled surface, showing a visible bite taken from a few cookies, revealing a crumbly inside. The chocolate has a shiny finish, creating a contrast with the matte texture of the cookie dough. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different piping tip?

The Ateco 827 tip is recommended for best results because it creates the right shape and allows the dough to pipe easily. Smaller or more closed tips may cause difficulty. If unavailable, consider shaping the cookies by hand as described in the tips.

Why is my dough too stiff to pipe?

This is often caused by over-measuring flour or not creaming the butter and sugar thoroughly. You can try warming the dough slightly with your hands or adding a small amount of milk to loosen it, but be aware this may affect the cookie’s texture.